Saturday, 14 March 2015

Mother's Day Cupcakes

With it being Mother's Day tomorrow, you might want to whip up some amazing looking cupcakes. 

This is what I gave my Mum the other year

I used my favourite cupcake book Cupcakes from the Primrose Bakery and chosen the raspberry cupcakes, with a batch of the vanilla buttercream icing which I coloured in different coloured pinks so it can be swirled using my two colour piping bags, they're fab, I love them.

I bought my Mum a teddy bear and placed the cupcake with the bear and a small Mother's Day balloon in some pretty cellophane.

 
Here is how to make the cupcakes:
 
 
Ingredients:
 
                  110g unsalted butter at room temperature
 
                  180g caster sugar
 
                  2 large eggs
 
                 125g gluten free self raising flour
 
                 120g gluten free plain flour
 
                 1 teaspoon xanthan gum
 
                 1 teaspoon vanilla extract
 
                 3 tablespoons seedless raspberry jam
 
Method:
 
             Pre-heat your oven to gas 4/160C Fan/180C/350F.
 
             Select pretty cupcake cases and pop them into your muffin tray.
 
             Cream your butter and sugar together until pale, this takes about 3-5minutes.
 
             Add your eggs, one at a time, whilst continuously beating.
 
             Combine your flours in a separate bowl, add the xanthan gum.
 
             Put your milk and vanilla extract into a jug.
 
             Add a third of your flour mix to your creamed butter mix, whilst beating.
 
             Add a third of your milk mix, continue beating.
 
             Continue until you have added all of your mixes.
 
             Gently fold in your raspberry jam to create a swirl effect.
 
             Spoon into your cupcake cases, so that they are about 2/3 full.
 
             Bake for 25 minutes.
 
Once cool make your icing:
 
Ingredients:
 
                   110g unsalted butter at room temperature
 
                   60ml semi-skimmed milk at room temperature
 
                   1 teaspoon of vanilla extract
 
                   500g icing sugar
 
                   A few drops of pink food colouring
 
                   A few drops of red food colouring
 
Method:
 
             Beat the butter, milk, vanilla extract and half of the icing sugar, which can take several minutes.
 
             Gradually add the rest of the icing sugar while beating, continue until smooth.
 
             Split your buttercream in two, add a couple of drops of pink food colouring to one how deep a pink you want will depend upon how many drops you need.
 
             Add a couple, and only a couple of red drops, if you can do one at a time to the other, you only want a hint of pink, and for some reason I found this worked better than the pink icing!
 
             Select which nozzle you want for your piping bag.
 
            Spoon mixtures into each side of your piping bag.
 
            Pipe your icing onto your cakes.
 
 I sprayed the cakes with some shimmer spray to make them look extra special.
 

 
 
Happy Mother's Day to all of the Mummies out there,
 
Lupin Girl x
 
            


2 comments:

  1. These cupcakes look sooo good! Mother's day isn't until may here, but this definitely gives me some ideas!
    Marianne :)

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  2. +Marianne I'm glad you like the look of them :)
    Lupin Girl x

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